Baked Mexican Chamorros with Chile Colorado

Ingredients :

10 chile guajillo stems removed, seeded and deveined

2 chile ancho stems removed, seeded and deveined

8 cups water divided

2 garlic cloves

¼ onion chopped

1 teaspoon beef bouillon

½ teaspoon whole oregano crushed in your hand

½ teaspoon whole cumin

Salt

Pepper

4 beef shanks

2 tablespoons olive oil

2 tablespoons all purpose flour

Directions:

For the Sauce:

In a stockpot, add the cleaned guajillo and ancho chiles along with 4 cups of water.

Cover and bring to a boil.

Turn heat off.

Let sit for 10 minutes.

Discard water.

To a blender, add all the chiles, 2 cups of water, garlic, onion, bouillon, oregano, cumin, and salt.

Strain the sauce into a separate container.

Gently push the sauce through the strainer with the back of a cooking spoon.

Set sauce aside until ready to use.

For the meat:

Separate the meat from the bone.

Salt and pepper the meat.

Heat the oil in a large stockpot.

Brown the meat, stirring occasionally.

Add flour to the meat pot.

Cook for 2 minutes, or until you can no longer see the white flour.

Add the sauce and remaining two cups of water.

Stir to combine.

Cover and cook on low-medium heat for 30 minutes.

Taste for salt.

Serve with rice, beans, and flour tortillas.

Enjoy !!